Chicken and Peanut Stew Recipe

A hearty stew that's super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc.
Prep time: 20 minutes

Cooking time: 1 hour, 40 minutes
Chicken and Peanut Stew

Chicken and Peanut Stew Recipe.


2 kg chicken pieces
3 Tablespoon cooking oil
1 large yellow or white onion, sliced
3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
2-3 large russet potatoes, peeled and cut into chunks
1 cup of crushed tomatoes
1 cup green peas
2 large carrots, peeled and diced
4 cups chicken stock
1 cup peanut smooth butter
1 Tablespoon ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon ground cumin
Salt and black pepper
½ cup chopped coriander

Method of preparation

Heat the cooking oil in a large pot over medium-high heat. Season the chicken pieces well with salt, pat them dry and cook them until browned. Don't crowd the pot, do this in batches. Set the chicken pieces aside once they are browned.
Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté for another 1-2 minutes, then add the russet potatoes and stir well to combine.
Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander, and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes. Add the peas and carrots with 5 minutes of cooking left to avoid overcooking them. Once the chicken meat easily falls off the bone and the russet potatoes are tender remove from the heat.
Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the coriander and serve with steamed rice.
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